These muffins have a super moist and very light texture. They are by no means too sweet because of the type of chocolate in them (bittersweet). I unfortunately didn’t have bittersweet so I used unsweetened, melted and semi-sweet as the chunks mixed in the batter. It was a nice combo, but if you don’t like your dark chocolate, I suggest replacing semi-sweet for ½ or more of the bittersweet chocolate that is called in the recipe, which will make the muffins a touch sweeter.
These are best eaten the day they are made but are still delicious days later, especially nuked in the microwave for a few seconds to get that fresh out of the oven chocolate muffin! Enjoy!
Hopefully another two weeks won’t go by without another post…but no promises, I have to admit my baking has been slowing down, along with my energy level these days. Only 5 more weeks until the little one should be arriving!
Chocolate-Chocolate Chunk Muffins
3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (I made mini muffins). Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough—a few lumps are better than overmixing the batter. (This is key-don’t overmix!) Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Recipe from Baking From My Home to Yours by Dorie Greenspan